Zinc in foods
Sorted by amount per 100 basis units, descending.
- 251.Pollock0.31 mgper 100 g
- 252.Beet0.31 mgper 100 g
- 253.Cod0.31 mgper 100 g
- 254.Sweet potato0.3 mgper 100 g
- 255.Tilapia fillet0.3 mgper 100 g
- 256.Red Lettuce0.3 mgper 100 g
- 257.Lollo rosso0.3 mgper 100 g
- 258.Green chili pepper0.3 mgper 100 g
- 259.Leek0.29 mgper 100 g
- 260.Molasses0.29 mgper 100 g
- 261.Shallot0.28 mgper 100 g
- 262.Black currant0.27 mgper 100 g
- 263.Zucchini0.26 mgper 100 g
- 264.Red long chili pepper0.26 mgper 100 g
- 265.Red chili pepper0.26 mgper 100 g
- 266.Chili pepper0.26 mgper 100 g
- 267.Zucchini0.26 mgper 100 g
- 268.Red cabbage0.25 mgper 100 g
- 269.Lemon zest0.25 mgper 100 g
- 270.Green onions0.25 mgper 100 g
- 271.Napa cabbage0.25 mgper 100 g
- 272.Romaine salad0.25 mgper 100 g
- 273.Green onion0.25 mgper 100 g
- 274.Green onion with bulb0.25 mgper 100 g
- 275.Carrot0.24 mgper 100 g
- 276.Orange bell pepper0.24 mgper 100 g
- 277.Sriracha0.24 mgper 100 g
- 278.Cauliflower0.23 mgper 100 g
- 279.Kimchi Cabbage0.22 mgper 100 g
- 280.Raspberry0.22 mgper 100 g
- 281.Honey0.22 mgper 100 g
- 282.Liquid honey0.22 mgper 100 g
- 283.Beef Bouillon Cube0.21 mgper 100 g
- 284.Nectarines0.21 mgper 100 g
- 285.Tomato puree0.21 mgper 100 g
- 286.Worcestershire sauce0.21 mgper 100 ml
- 287.English cucumbers0.2 mgper 100 g
- 288.Red bell pepper0.2 mgper 100 g
- 289.Red bell pepper0.2 mgper 100 g
- 290.Cucumbers0.2 mgper 100 g
- 291.Marinara sauce0.2 mgper 100 g
- 292.Yellow onion0.2 mgper 100 g
- 293.Blackberry0.19 mgper 100 g
- 294.Sauerkraut0.19 mgper 100 g
- 295.Butternut squash0.19 mgper 100 g
- 296.Plum Sauce0.19 mgper 100 g
- 297.Fresh yellow pepper0.19 mgper 100 g
- 298.Butternut squash0.19 mgper 100 g
- 299.White cabbage0.18 mgper 100 g
- 300.Cabbage0.18 mgper 100 g

